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Tomato Basil Soup is a refreshing and light dish that’s perfect for any season, but particularly during warmer months when fresh tomatoes are at their peak. This recipe highlights the natural sweetness of tomatoes, complemented by the aromatic flavors of basil and a hint of garlic. It’s a simple, wholesome soup that can be enjoyed as a starter or light meal, and it pairs beautifully with crusty bread or croutons.
Ingredients
- 400 g ripe tomatoes
- 400 ml vegetable broth
- 2 onions
- 3 cloves garlic
- ½ tsp honey (or sugar)
- Salt, to taste
- Ground red pepper, to taste
- 3 pinches dried basil
- Fresh basil leaves (for garnish)
- 2 tbsp vegetable oil
Method
- Start by peeling and finely chopping the onions. Heat the vegetable oil in a pot over medium heat and sauté the onions until they become soft and translucent.
- Once the onions are softened, add the minced garlic, dried basil, and a pinch of salt. Sauté for another 1-2 minutes until fragrant.
- While the onions and garlic are cooking, peel the tomatoes by making a small cross on the bottom of each tomato, blanching them in boiling water for 30 seconds, and then transferring them to cold water. The skins should come off easily. Chop the peeled tomatoes into wedges and puree them using a blender or food processor.
- Add the tomato puree to the pot with the onions and garlic. Stir well and let it simmer for about 10-15 minutes, allowing the flavors to meld.
- Stir in the honey (or sugar) to balance the acidity of the tomatoes, then pour in the vegetable broth. Bring the soup to a boil, then reduce the heat and let it simmer gently for another 10 minutes.
- Remove the pot from the heat and allow the soup to cool slightly. Blend the soup with an immersion blender until smooth and creamy.
- Taste and adjust the seasoning with salt and red pepper as needed. Ladle the soup into bowls and garnish with fresh basil leaves.
Serve the soup warm, accompanied by croutons or slices of toasted baguette for a delightful meal. Enjoy your homemade Tomato Basil Soup!